Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw

Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw

By his own admission, he’s not a tofu guy. But my brother Don is definitely a foodie. Never met a foie gras he didn’t like. Tofu does not elicit even a glimmer of interest or enthusiasm. He trusts his sister though, so when she offers him a vibrant pickled tofu carpaccio – he definitely gives it a try.

Not to my surprise, it receives a big thumbs up. With the combination of exotic spices, sweet and hot juxtaposed to crunchy and soft elements, he advises to try all the flavors in one bite – calling it both a science experiment and a volcanic eruption.

7 thoughts on “Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw”

Fascinating! Have marinated and dryrubbed etc tofu forever but have never pickled it thus! Looks fabulous – am certain will taste good . . . shall most assuredly try!! And you have certainly made it look fabulous!!

It’s an art, not a food. ^^ I’ve never seen a colored tofu before. The color is so beautiful.
I will definitely try this someday. I adore your creativity.
By the way, last Sunday was my first blog anniversary. ^^ I would like to thank you for inspiring me all the time and I hope that our bloggership will last long. I posted ‘Ssuk Beomuri tteok’ to celebrate the anniversary with my mom. I’m not sure whether you know the food, but I believe you will like it. Please visit mine when you have time.

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